Masterbuilt MB20100112 Slow Smoker Accessory Attachment, Black review and price compare 2025
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Product overview
| Brand | Masterbuilt |
| Model Name | Slow Smoker |
| Power Source | Corded Electric |
| Color | Black |
| Item Weight | 9.95 Pounds |
| Item Dimensions LxWxH | 10.4 x 10.4 x 18 inches |
| Fuel Type | Electric |
product features
- by entering your model number.
- Continuous smoke when cold smoking or hot smoking up to 275˚F
- Ideal for smoking cheese, fish, bacon, and jerky
- Automatically heats wood chips with the push of a button
- Continuous wood feed system provides up to 6 hours of continuous smoke without reloading
- Removable ash tray for easy cleanup
This fits your .
From the manufacturer
Choose the right tool.
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SmokeWhether you’re a beginner or a competition-ready pro, we have the right tools to easily craft your backyard masterpiece. Pick your preferred fuel source and start the journey. | AccessorizeCustomize your product with a variety of accessories designed to enhance your smoking and frying experience. | Fry, Boil, or SteamMasterbuilt, who invented the world’s first indoor 3-in-1 fryer, steamer, and boiler now provides consumers the ability to fry, steam, and boil their favorite foods in a single product. |
| Check out our other products! | Simply plug the smoker in and it does the work. | Smoke your favorite foods at the touch of a button. | Taste of charcoal with the ease of an electric smoker. | Free the oven with innovation and safety. | Take it to the next level with Gravity Fed Charcoal Grilling.. | Protect your investment and make it last. |
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product description
Style:New Version
The Masterbuilt Slow Smoker is ideal for smoking cheese, fish, bacon and jerky, when longer smoke times at lower temperatures are ideal. The Slow Smoker provides continuous smoke for up to 6 hours and is compatible with all Masterbuilt Digital Electric Smokers. Master the art of smoking with Masterbuilt. Removable ash tray for easy cleanup
product details
important information
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Questions about Masterbuilt MB20100112 Slow Smoker Accessory Attachment, Black
Q:
I am getting way too much smoke (bitter creosote). Cheese and salmon inedible. Main smoker was unplugged with vent 1/3 open. What am I doing wrong?
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Answer: Mine was working fine, then I had same issue, to much smoke and creosote. I realized that unit burns all chips in 2 hours instead of 6 hours. I thought that thermostat burn out. Problem was solved by buying new unit.
Answer: Separate your cold smoker from your main smoke chamber by using a dryer vent duct pipe. 8' to 10' should do it. The creosote tends to get trapped in the pipe, so all you have coming to the smoker is pure smoke. I have used this method for a few years with great results. Might have to mod the duct a bit to get it to work. I used some duct tape (haha) to attach to both ends and that seems to seal pretty well.
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Answer: Don't smoke it so long and make sure you use the right wood chips for smoking, not pine! smoker shouldn't have creosote build up in it....
Answer: two things use a sweeter wood like apple or cherry and close the air vent on the main smoker,and could even wet wood so slow burn rate..i always wet the wood so no fire up and slow the burn rate.
Answer: Open vent all the way. Use cherry chips or pellets. Lighter smoke flavor.
Answer: Im not sure. I did notice that this thing puts out almost too much smoke. Might be better off using less chips and only smoking for half of the suggested time
Answer: Cheese you have to let sit for 2 weeks after vacuum sealing it to mellow out otherwise it's too harsh to eat
Q:
do you have to season this unit like you do with the smoker? Thanks
Answer: Actually, no. The instructions say to use it WITH a seasoned SMOKER, not that you have to season this cold smoker.
Answer: Yes
Q:
How many watts is it? or How many amps will it use?
Answer: I don't know the rating but I've used it many times on plain 20 amp service. Never had a problem. I strongly recommend this product
Answer: The plate on the back of the unit contains the following information. 120 VAC 1.25 A 150 W 60 Hz
Q:
It says for Masterbuilt digital smokers. Can it be used for any that are not digital? I am considering the Extra Large MODEL: #20050211
Answer: If the nondigital smoker you are using has a similar chip loader to the digital smoker, yes you can use it because it connects to the manual chip loader. If your chip loaders are not the same you can easily jurryrig a connection using some dryer vent tubing and tubing clamps that you can get from any hardware store for about $10
Answer: As long as it has the wood chip tray that can be removed without opening the door. But I think only the digital smokers have that option
Answer: On the Masterbuilt digital smokers the wood chips are added through a round port in the side of the smoker above the heating element. The cold smoker attaches directly into this port after removal of the chip cup that usually seals the hole while the smoker is in operation. If your smoker had a round hole approx. 3 inches in diameter somewhere low in the body of your unit you could probably use a piece of stove pipe to pipe the smoke in or if you were willing to make some modifications to your unit you could probably make something work.
Answer: It has a small, approximately 2" molded cylinder that goes into the hole that the chip loader inserts into. To maintain the connection, there is a curved bar that hooks into the smoker, which pulls the separate pieces together taughtly.
Answer: I have the 30" electric smoker. I believe they state it will work on any of their electric smokers. I like it.
Answer: Yes
Q:
Using for ~2 wks. I see ~1/3 the smoke volume cold compared to when smoker and cold attach turned on (hot). Is this normal?
Answer: I have used both the cold smoker with the larger (hot) smoke turned off, and the larger (hot) smoker operating independently. With the cold smoker operating the smoke volume is significantly less. I do not smoke food with both smokers turned on with wood chips in both. Hope I understand the question and this helps.
Answer: Yes because you are passing the cold smoke from one machine to the other, you lose some smoke in the process. What I have found works best, is to turn on the cold smoker and get it producing, while at the same time turn your hot smoker on and get it smoking...then once it's built up a lot of smoke inside, you cut off the hot smoker and let it cool down, then put in whatever you want to cold smoke and the cold smoker will keep it full
Answer: If you need heat the regular smoker unit needs to be turned on to the temp you need. Cold smoker is a cold smoker and just needs enough heat to burn the chips.
Answer: Yes. You will use less wood chips overall and the smoke will last 4 to 6 hours. I like it that way.
Q:
Do they make a cover for the cold smoker attachment?
Answer: Thank you for asking, we do not currently have a cover for the cold smoker attachment.
Answer: Attach it to your smoker and out cover over it it's a tight fit but it goes over
Answer: I am not quite sure I'll have to look it up I just take it off of my smoker after every use and set it in my garage seeing how small it is
Q:
Im considering buying this attachment to smoke salmon. Has anyone used it for that? How did it turn out?
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Answer: I smoked Salmon and Mackeral in mine. Both fishes came out fantastic. There was a lot of wood flavor put into the meat and it did not dry out.
Answer: I have not smoked salmon yet but have owned my cold smoker since november 2014 the cold smoker works great and puts out a good amount of smoke. I soak my chips in a plastic container the night before smoking mine works great in know some have had issues but it is a great attatchment for your smoker
Answer: I smoke salmon, jerky, chicken, ribs, etc. I find that you have better control of your smoker with cold smoke box, you will have steadier temp in smoker being the chips are in cold box rather than burning in smoker. I find any product I smoke is easier overall
Answer: i have had one for a year-it smokes slow and stedy-i have a buddy that has a cabnit shop and edge planes wood for me for the smoker also,it works great in smoker but does hang up a bit in side smoker-never tried the right wood(to cheap) would bye again
Answer: I use this for all the smoke, and use the smoker for heat and time tracking. the side smoker puts out more smoke and dont have to keep adding more chips.
Answer: I use the cold smoker for everything that I smoke--ribs, pork butt, chicken, fish---everything. I think it is awesome.
Q:
Can I attach this and still use the heat from the smoker? Then I would get the benefit of longer smoke. Cold smoke in and then hot smoke. ????
Answer: This will take the place of the inefficient tray and loader setup in the MES . Instead of having to add wood every 30 minutes you will go approximately 6 hours.
Answer: Yes, you can.
Q:
This equipment is for cold smoking. it is compatible with masterbuilt 20070115 bluetooth smart digital electric smoker, 40-inch?
Answer: if the smoker sits on the floor it will work. if on a stand or legs it will need some type of elevated base to raise it. my 40 inch Masterbuilt electric sits on the garage floor and it is a perfect alignment into the chip tube hole in the side of the cabinet. also the feet on the cold smoker are adjustable up and down for proper alignment.
Answer: Isn't that the one John uses in the video? He says it mounts to "any digital electric smoker" so it must. I use the 30" digital and the cold smoker's output pipe goes right into the side.
Answer: Yes it is, but if your smoker is on the stand, you'll have to stake 4 of five 1 1/2" thick pavers underneath so the holes line up on both units. My Bluetooth smoker came with a stand, some do not. Works well though.
Answer: I personally don't know, but when you go to the cold smoker page on Amazon, and you go to " customers who bought cold smoker kit, also bought", it shows that smoker with many reviews. So I'd say it does. I have a different master built smoker we bought last year and it works great!
Answer: Yes, it is.
Q:
What is cold smoking used for? I just ordered my Masterbuilt smokehouse and I'm wondering if I should buy this too. Thanks
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Answer: Rod: The cold smoker is a separate smoker that attaches to the outside of your Masterbuilt and all the heat is outside the food chamber. I use the cold smoker to smoke cheese as well as smoked sausage I buy that needs an extra shot of smoke but does not need the heat. I did a smoked turkey for Xmas and after I boned it out I decided I needed more smoke flavor so I used the cold smoker so as not to dry out the meat.
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Answer: I use my cold smoker a lot for jerky. I can generate all the smoke I need without burning the jerky and making it crispy. My old smoker did not have the ability to cold smoke and jerky was very difficult to make. Many people smoke foods like cheese or fish with the cold smoker, but I haven't tried either of those yet.
Answer: If you are planning on doing any cold smoking I would. This is a great accessory.
Answer: My husband uses it for bacon and smoked salmon
Q:
Is it neccessary to also plug in the Masterbilt Smoker along with the cold smoker kit? Thanks
Answer: No if your going to cold smoke. yes if you are going to cook food.
Q:
I just turned on my cold smoker for the first time and I am losing a lot of smoke out of the top and the lid doesn't really seal, is this normal?
Answer: It does kick out some smoke. As the soot builds up that helps, but I just put a brick on the top to help it seal. It helps if you have the top vent open on the smoker to draw smoke out if the generator and in to the unit. For could smoking I added a small electric fan inside the smoker.
Answer: Make sure you have the silver cap seated on the pyramid and the flared out part of the pyramid seated in the detent of the cold smoker box. My lid doesn't close tight, seems equal all the way around the unit, if it's warped you may have a problem. Last thing has already been listed, you may need to open the vent a little more on your cabinet smoker.
Answer: Are u talking about losing smoke from the top like the vent???. The cold smoker lid does have a little smoke that leaks out but wont enough to do any bad. If the lid is leaking too much you ll need to open the vent a bit more. Hope that helps
Answer: They will lose some smoke from the top .That is normal .I don't use the hook to attach it to the smoker,just push it snug up against the side . Works great. Just smoked some country ribs today .You DO NOT have to turn on your smoker when using this if you are doing something like cheese .A pan of ice in the smoker works good to keep your temps down .Leave damper on smoker wide open .
Answer: I had same issue, so I just used aluminum tape (the one for duct work) and sealed seams inside. Works way better now.
Answer: No, contact Masterbuilt. It won't be air tight but should not see significant amounts of smoke.
Answer: Yeah. Warm up the main unit and open the vent most of the way and it should fix it. Set main unit to 150 then after its warm adjust to needed temp down to 100.
Q:
is this a kit or is it a stand alone unit
Answer: The cold smoker is a unit that hooks up to your electric smoker and has its own power and heat source
Answer: It's just a smoker box. All it does it generate smoke. Period. Slow Smoker box doesn't contain anything but wood chips or pellets that are heated by an electric powered heating rod. It attaches to the Masterbuilt Smoker that contains the food via the smoker air intake vent. Slow Smoker box-male. Masterbuilt-female.
Answer: Seller is being deceptive. It's only the attachment.
Q:
can i use pellets
Answer: Yes you can use pellets or a mixture of pellets and chips. I have found that using pellets and chips give the best result for the flavor profile, length between refills, sticking/material hang up, reducing burn through and flare ups. Just turn the cold smoker on just long enough to get a full burn started then turn off the cold smoker and only leave the ash tray open about a 1/16". The smoker will stay lit, burn properly and all but eliminate flare ups.
Answer: You can't use pellets. Only wood chips.
Answer: I have used allegedly quality pellets however they created a lot of unwanted moisture and make the cold smoker sticky. We have never had that problem with wood chips.
Answer: Sure, the screen on the bottom is fine enough to keep them from falling through...
Q:
Does it come with hose to hook to cooker
Answer: No it's specifically designed for a master built electric smoker but you can hook a dryer hose up to it for a cooker
Answer: It comes with hooks that will probably work fine. As I use mine as a portable I needed remove the smoker often & made an easier disconnect modification.
Answer: The picture is deceiving. This device is small. It is about 1/3 the size of the smoker. It connects with a J bolt through your fresh air intake on the bottom. If you attempt cold smoking, say cheese, in the summer, the smoker will be to warm for the cheese. What I do is add ice to the water pan to keep the system cool and below 80%. Happy smoking, you will never regret you bought it.
Q:
Smoking for dummies question. i have used my digital smoker for meat. great. my cold smoker kit is here.now i want to smoke cheese. only. how?
Answer: Plug in the cold smoker. That simple. You want chamber tems below 80 or else cheese will melt. Also. They have a design flaw. Your hook, it does not hold well. You will need to drill a hole from the outside for it to hook into on the inside. Any more questions ask.
Answer: In addition to the things the others have written, be sure to open the vents on your masterbuilt so the smoke can get out. You want smoke to flow through. If it can't escape, the creosote in the smoke will condense on your food and leave a bitter taste.
Answer: You don't even have to plug the smoker unit in, just plug the cold smoker unit into the Master Built Smoker's fill the chimney on the cold smoker unit to the top turn it on and it'll do all the work I smoke 8 ounce packages of cheddar cheese For about 3 to 4 hours
Q:
I would be using this unit with my MES to cook briskets. Do I need to reduce the temp of the smoker to compensate for the added heat from the box?
Answer: Yes. I suggest you try cooking a few small things in it first to get the temperature and smoke right. Mine skoked for 12 hours instead of 6 and the heat jumped to 300. My 4 brisket were a bit crispy. I was able to rehydrate them but I should have paid more attention.
Answer: Nope, since your mes had a thermometer which regulates the temp inside the smoker, it will make the adjustments for any added heat from the side smoke box. I have one and haven't needed to make any adjustments
Answer: Know if you have an electric smoker the temperature is going to be regulated by whatever temperature you said it. So any added heat that the cold smoker would induce into your smoker isn't going to matter because your smoke or that you've got your food in is still only going to turn off and on as needed to maintain temperature that you set it at so the answer to that question is no you do not.
Answer: No, I used mine 1 time, had a horrible time getting it to even smoke! Finally it got enough smoke rolling, but, it was a waste of time effort and money, it shorted out after the first use!
Q:
Will it fit the Masterbuilt 20078715?
Answer: Yes
Q:
how to smoke cheese with masterbuilt cold smoking kit
Answer: Start cold smoker with favorite wood, place room temp cheese (cut into 1lb chunks) in smoker, put ice in water pan to keep temp of smoker under 90 degrees. Smoke 2-4 hours, depending on cheese density. Remove cheese set at room temp 1 hour. Place in refrigerator uncovered overnight. Vacuum seal, refrigerate and wait minimum 2 weeks before tasting. Waiting is tough but very important or it'll taste horrible.
Answer: Just hook the cold smoker up to your regular smoker. You can look online to see what different types of woods go with different cheeses. It's really that simple. If it's hot outside you might want to keep your smoking components in the shade remember it's cold smoke you want
Answer: Place cheese in main unit. Fill water pan with ice water to help keep cheese/smoke cool, especially if smoking in the summer. Put chips in cold smoker and power up. Do NOT cut on main unit. Only use smoke & heat from the smoke box. I have smoked several different cheeses using this unit, and it works well. RDS and Richard Thompson also had good suggestions about how to use as well. You will also find the smoke box is excellent for adding smoke to meats. Enjoy!
Answer: Pretty easy to do, but you don't want to heat the cheese to much. I cracked the door a very little bit to let out the heat. When the outside takes on a light brown skin it's done
Q:
is there a cover that will go over both a 30" smoker & the cold smoker?
Answer: I bought the "Classic Accessories 55-570-011501-00 Veranda Square Smoker Cover, Large cover" from Amazon and it is a good fit and seems like good quality. https://www.amazon.com/gp/product/B019PENREC/
Answer: Not a Masterbuilt cover. I bought an oversized one that ended up working
Answer: I’ve only seen the cover for the 30 inch not one that covers both.
Answer: I have not found one that will cover both
Q:
Is this unit easy to attach and detach? I don't plan on using it everytime I smoke. Thanks
Answer: when you have it attached, just leave it alone. You don't have to use it (won't hurt it to be attached). However, if you want any smoke, just use this instead of trying to switch back to the MES smoking tray. this unit works better and is easier to manage.
Answer: Very easy
Answer: All I do is push it snug up against the side of the smoker ,I don't use the supplied hook .Works great.Use it all the time .
Answer: can you use pellets
Q:
can you cook meat?
Answer: This product attaches to my Masterbuilt Electric Digital Smoker, wherein I have been smoking meat. This unit allows you to add more than 1/4 cup of wood chips so that you don't have to add chips too frequently.
Answer: please ignore the answer from Philippe BOITEUX. This "cold smoker" is just a smoke generator and YES, you can use it with your masterbuilt smoker to (hot) smoke meat, or to cold smoke things like cheese.
Answer: This is a optional device for the Masterbuilt smoker. It provides a continues flow of smoke to a already purchased masterbuilt smoker. This unit attaches to smokers
Answer: This attaches to the smoker. Youtube has videos to show how it works.
Answer: NO, it is just a cold smoke generator for the mastebuil 30" electric smoker
Answer: Yes indeed, we do ribs, chicken, and pork all the time! Its great and flavor is good too!
Q:
where can i purchase the little metal screen that is at the very bottom of the smoker where the wood chips rest?
Answer: call masterbuilt or buy a piece of metal screen from a hardware store and cut it to size.
Answer: Is there a fan to circulate smoke from the smoker chip box to the smoker?
Answer: Masterbuilt or make one
Answer: Don’t know. I would contact Masterbuilt and ask them
Q:
What are the dimensions of the cold smoker itself, specifically the height.
Answer: It is about 16 inches high. Very portable. I am very satisfied with mine
Q:
how many watts is it
Answer: After some searching on the WEB I found it has a 250 watt electric element.
Answer: 150 watts
Answer: 1200 W, 10A
Q:
This is a kit that hooks up to another unit to be able to use it?
Answer: Yes, this a slow smoker kit always you to cold smoke with our digital electric smokers.
Answer: It plugs in so you could plumb it to something else if you wanted to but it hooks up directly to the Masterbuilt smoker.
Answer: Yes. This is the small “cold smoke” box shown above on the right and it attaches to your master built smoker shown in the left side of the pic.
Answer: Yes- it is designed to replace the tube wood chip filler in the MasterBuilt electric smoker providing longer periods of constant smoke supply
Answer: Yes. You will need a 30 or 40 inch masterbuilt electric smoker to use this smoker
Q:
Does anyone have a recommendation on a cookbook or website to find recipes on cold smoking?
Answer: smokingmeatforums.com
Q:
Can i use this to cold smoke and later detach it to regularly use my smoker?
Answer: You could, but why would you want to? this unit is a smoke generator, so it can be use for cold smoking - but it can also be used for hot smoking. It will produce vastly more and better smoke than the pathetic little tray in your smoker. Just leave it on and use it every time you use your smoker. You won't be sorry.
Answer: Yes .I have to remove the cold smoke unit to get my smoker through the door when I want to use my smoker . It only takes a few seconds to remove it and to reinstall it on the other side of the door . I highly recommend the cold smoke unit . It gives me more smoke flavor and since you can load a lot more wood chips in it than you can in the original chip tube you don't have to reload chips every 20 minutes or so .
Answer: don't know what u r asking. ..ofcourse you could detatch it if ｕ've attached it to masterbuilt's hot smoker...
Answer: Yes, it takes like 10 seconds to remove it from the smoker. Then, the factory chip tune can be reinserted normally. Highly recommend this unit!
Answer: yes you can.. and you have to remove it if you want to smoke and cook the meat. also with cold smoking there is no water used and no heat. i will say though that the screw in part that is supposed to hold the cold smoker to the main smoker that i got with my cold smoker wasn't long enough so i just made sure that the cold smoker was absolutely level and matched up to the main smoker and used it without the attaching piece. barely no smoke escaped and it works like a charm. when im done cold smoking i just move it out of the way and use my main smoker if needed. hope this helps
Answer: Yes you can, but you may find that you never want to take it off, because it works so good.
Answer: The short answer yes and yes
Answer: yes you can
Answer: Yes
Q:
manual says use dry wood chips.always thought you were supposed to soak . any thoughts?
Answer: Do not soak! As long you do not open while smoking there will not be a flareup . The element turns on & off. the wood will not start to smoke untill about 140 degrees. So if you smoking at 200 degrees from 140 to 200 it will smoke. At 200 the element turns off and the smoking process stops till the element turns back on. there is a little more to it but you will learn
Answer: Dry wood chips works best in the masterbuilt smokers.
Answer: I have only used dry chips but I think soaking them would be fine.
Answer: I always soaked my chips too when using charcoal and was a little skeptical about using dry chips, but I did and was pleasantly surprised with the about of smoke produced! I assume the risk of electric shock.. water and the electrical burner is the main reason for the dry chips? I bought the cold smoker for making jerky, but I use it every smoke as it holds several (4-6) hours worth of wood. So that's less trips to the smoker!! Buy it... You will not be disappointed!!
Answer: I use dry wood without issues.
Answer: I also read those instructions and believe that due to the limited closed area inside the unit, too much smoke creates the bitter taste. Just a small whit plume from the top of the closed.vent seems good to me. In fact,.on long duration smokes, I like to use large thick chunks of wood instead of thin small chips. The cold attachment to the large smoker has a larger fire box and thin chips create alot more smoke in the cold attachment. I enjoy using.
Answer: I also read those instructions and believe that due to the limited closed area inside the unit, too much smoke creates the bitter taste. Just a small whit plume from the top of the closed.vent seems good to me. In fact,.on long duration smokes, I like to use large thick chunks of wood instead of thin small chips.
Answer: The cold smoker has a large smoker oven and will hold a large quantity of chips and creates more smoke than is already required. One really only needs to soak chips for a charcoal smoker to help control a slower rate of burn.
Answer: I always soaked mine but found that unsoaked ones work better in this
Q:
How is the temperature controlled?
Answer: It’s strictly on or off there is no temperature control
Answer: There isn’t a temp control, it doesn’t add much heat at all to the smoker
Answer: Because this unit is strictly on or off, we attach ours with a length of metal dryer vent tubing to reduce heat transfer. Plus its easier to attach that way.
Q:
My heating element burnt out will this work as a heat and smoke sours
Answer: No. It only provides cold smoke.
Answer: No. It can add a very, very low amount of heat.
Answer: Nope. This won't generate enough heat to use as the primary heat source.
Answer: No......Smoke only
Answer: Nope
Q:
Can the Mes 30, and the slow smoker attachment be plugged into the same outlet?
Answer: I actually plug in the 40" smoker and this attachment in the same outlet without problems.
Answer: Keep in mind that it’s a “cold smoker” so in most instances you don’t turn the smoker on because it generates too much heat n
Q:
Is the slow smoker kit compatible with the mes130p?
Answer: I assume you mean cold smoker. And as long as it's a masterbuilt electric smoker with a side load then it will work.
Q:
What temp does it get to, mine dosnt seam to heat up enough to burn wood chips
Answer: Mine got hot enough to burn the wood chips and also hot enough to melt the paint off of the inside of the unit- at least it did until I stopped using it out of concern over serving my family food smoked with paint fumes.
Answer: I have no problem getting the chips to burn and I soak them in water so they last longer
Answer: There is not a temp. control for this. Are you soaking your chips? If so, don't. Should be used with dry chips only. The main problem I have had is you need to clean the chimney after each cook to prevent build up of the smoke on inside walls. It works great other than that. You can pull the chimney out and turn it on, after a few min. you should be able to see the element glowing red, if not you have a problem with it and should troubleshoot it or return it for warranty. This works very well and have friends who have purchased on my recommendation, each of them has had no issues.
Answer: Not sure what temp it gets up to but mine produces tons of smoke
Q:
Can you use this adapter smoker to your Masterbuilt temper tears up to 250°
Answer: The adapter goes to about 120, and smokes strong. Leave the big box on 120 also. I like to do Salmon and trouts cool like that, for 16 hours + or -. I couldn't get the big box to ignite chips at those low temperatures. You can smoke anything with the combination of the two units!
Answer: Yes, this smoker only introduces smoke into the smoker, it does not heat it. It’s fine for use regardless of the temperature of the smoker.
Answer: Yes you can
Q:
Does the smoker have a heating element?
Answer: It does not have a heating element. It has a small igniter (technically, an electric element) that starts the chips smoldering, but it is not designed to introduce heat into your smoker. It just creates the smoke you want.
Answer: Yes, the cold smoker has a heating element. The point is that the heat + chips are in this unit, which then generates the smoke which flows into your main electric smoking unit ( which would typically have the heating element turned OFF)
Answer: it has a burner unit that causes the wood to smoke, but produces very little heat
Answer: Yes it has a single heating element at the bottom just about the ash tray
Answer: It does. It generates ample smoke and with the smoker running alone, the temperature in my smoking box stayed steady at ambient (about 75 deg. that day). Perfect for fish, cheese etc
Q:
What is the temperature range for the cold smoker attachment?
Answer:
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Answer: No range. On or off. About 20-30 degrees above ambient (February) while rolling. Haven't cold smoked since.
Answer: The attachment simply puts smoke in, I haven’t tried it cold yet, I doubt much heat makes it into the smoker itself.
Answer: I really don’t know. It only raises the temp about 10 degrees inside. But use a tray of ice cubes to keep temp down
Q:
Does this fit the Masterbuild Pro?
Answer: If your Masterbuilt has the side load chip inlet, it should. If you're not sure, call customer service to be 100% certain.
Q:
Just got mine and the feet are too short (out of thread) to match up with my 30" Masterbuilt smoker. What do I do about that.
Answer: The screw threads on my cold smoker are pretty short too. Is your main smoker unit lowered as much as possible? You could try just putting a couple brick pavers, or some other fire-resistant tile under the cold smoker to build up some height to get a better vertical alignment & seal. Good luck!
Answer: I made a small shelf. Or get longer bolts
Q:
What cover works best for covering both the smoker and cold smoking kit?
Answer: I just purchased the CoverMates Bradley 4 Rack Smoker Cover : 24W x 15D x 32H Elite Polyester from Amazon. It fit over both over both smokers. To improve fit for depth; I bent the rear handle of the smoker up at 45 degrees in a vise which reduced stand off by about an inch and it now fits even better. I also ground down the plastic handle on the smoker lid to about 1/2 in instead of 1 in; also improved fit. I am very pleased with the material and fit.
Answer: I disconnect the cold smoker from the 30 inch smoker unit I use the cover for the 30 inch smoker by itself and I store the cold smoker unit in the shed
Answer: I had good luck with this cover. Good quality and fit. https://www.amazon.com/gp/product/B019PENREC/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Answer: I have not found one
Q:
Is there any difference between the two model numbers?
Answer: Don’t know the difference in the two. I have old model number & works good. 3 hours of smoke. Larger wood chips might hang up. Just open & knock down with a long screw driver.
Answer: No difference between the 2, just re branded. So says manufacture.
Q:
Can this create smoke at lower temps than the mes? i want to smoke meats at 225 but the built-in chip tray does not produce smoke under 260.
Answer: Yes. You can smoke at near ambient temperatures. I cure and cold smoke salmon. When outdoor temperature is 70F, I can smoke at a temp of 70 - 75F with the masterbuilt unpowered.
Answer: The chip tray comes right out and this smoker mounts right into that hole. Since this smoker has it's own heating element that is always on it produces non stop smoke so you can keep the main smoker at any temp you want and always have smoke. This thing is great and no more babysitting the smoker. Check it once an hour.
Answer: Yes, the cold smoke generator has it's own heating element beneath a self feeding chip tower. Meaning, you can set your smoker unit to any temperature (even OFF to facilitate Cold smoking cheese). The smoke generator works just the way I'd hoped creating much more smoke at any temperature than my Masterbuilt smoker produced when new from the box.
Answer: Yes. I smoked at 225 most of the time and this works great
Answer: Yes. The smoke generator has it's own heat coil to burn wood chips and is independent of the heat setting on the mes.
Q:
During the "seasoning" session, I noticed smoke dwindled off, yet I had plenty of wood still in there.. Do you need to rattle it to clear ashes?
Answer: you dont need heavy smoke.so long as you have some. also i need people to know thwere is a defect in the side smoke chamber. did you notice it does not stay on? i removed the inner chip/some chamber. where the outer tube meets the flat hood, i drilled a hole for my hook to hook into and never fall off again. i tried everything to no avail. now my main chamber is on a stand. either way you may wish to do that.
Answer: happy smoking. one of your first projects should be bacon. takes about a week to cure n smoke but you will never buy store bought again. plus you make cracklings out of the skin and what a snack they are.
Answer: Don't rattle it, I use a metal shish kebab skewer, just to loosen up the wood chips. It is very common for the woodchip shoot to clog, I dislodged them about every two hours
Answer: I use very small wood chips and I have to mix them up on occasion but I no longer have to do it as often as before with large wood chips.
Answer: I smoke cheese with my cold smoker at least 30 times with no issues works great.
Answer: Your Welcome,plus don't forget to slide the aluminum filter grate on the bottom of the tube off and tap to clean when unit is cool
Answer: The chips get lodged in the stack. Take a stick and poke them down onto the burner.
Q:
Is it compatible with the 140B model # 20072918?
Answer: It would appear that it is. As long as the 140B has the removable wood chip tray then it should be. However, you may want to check the model compatibility on the Masterbuilt web site before you make the purchase.
Q:
I know both units need plugged in for hot smoke. Can they be plugged into same circuit?, or too much power draw?
Answer: Total draw is 950 watts for both. 800 for 30" inch smoker and 150 for cold smoke attachment. Note that when cold smoking total Watts is 150. I like to use the cold attachment for both hot and cold smoking since the heating elements heats and switches off when the preset temp is reached. The cold in it element is always on thus continuous smoke!
Answer: I had it hooked to a 14 gage 25ft extension on a 20amp line with both units. Worked just fine. Recommend to use a 12 or 14 gage extension cord it may take to much power for 16 gage with 2 units. Reason I used the cold smoker with the hot smoker is that the cold smoker will put out smoke for 6 to 8 hours without refill.
Answer: Power draw hasn't ever been an issue for me. The element on the smoke generator is small. I like being able to control temp in the smoker unit independent of generator. I also use a 10 foot piece of aluminum duct and connector from Home Depot to remove creosote from the smoke. Works great for fish and jerky!
Answer: I have both units - the smoker and the cold smoker. If you are going to 'hot smoke' you do not need to use the cold smoker. If you are using the cold smoker for 'cold smoking' you use both units but do not need to plug in the hot smoker. Put the cheese or other food to smoke in the hot smoker side, connect the cold smoker, plug in the cold smoker, fill with chips, and turn on. All I have smoked this way is salmon and cheese with good results.
Answer: For most household circuits the current draw will be to much. I do not see why you would need to use the cold smoker attachment and the hot smoker at the same time.
Answer: I had them both on a 10a extention cord with a curket braker also with 300 ft of chrismas lights wraped on my deck i think the lights were 180w totall and the braker did flip off ,, i disconected the lights and ut was fine. The ash in the cold snoker is so fine like dust ,its a very clean burn. And coldsmiker makes atlest twise the smoke then the soaker box, buy it , i now only use the cold smoker its just easyer to use and last a long time.
Answer: I never liked gessing how mutch chips are left in the smoker and cleaning the chips box while it was hot was terebely not fun. ... I love this cold smoker its a propper desighn. It works fine with a 10a braker for hot smoak. And so easy to use refill ,clean ,and to check the chips is so fast and easy.
Answer: I have both plugged into the same outlet. Not sure on power draw, but it's never thrown the breaker.
Answer: I use a single 10 gauge 25ft cord on a 20 amp circuit, no problems
Q:
why not sell anymore " Slow Smoker Accessory " in amazon?
Answer: I just bought one. I got it straight from Masterbuilts website.
Q:
Can wood pellets be used in this unit.
Answer: you could, there is only a tray for the wood chips.
Answer: They could, but they do not stack and would be too expensive. Best bet are regular small wood chips of your liking found most anywhere in grocery stores.
Answer: I have used them mixed with chips. Still jammed on the hopper necessitating poking with screwdriver but they do work.
Answer: I have read they can, but I have not tried it yet.
Answer: Yes.
Answer: My experience is no.
Q:
Will this work with a MasterForge Electric Smoker? Similar size, shape, and controls?
Answer: The position of the hole lines up with my Masterbuilt Electric Smoker 40 Digital Smokehouse at 8.5" from the bottom to the dead center of the hole. From there, there are also 1" adjustable legs for fine tuning. You can measure that against your Masterforge and see if it works for you
Answer: MasterForge is Masterbuilt rebranded for Lowe's. If you look on the back of your Masterforge where the Serial Number is, you'll see "Masterbuilt". I have a Masterforge and a the cold smoker and they work together.
Answer: Only if the smoker insert hole is in the same place as the master built smoker (off the ground). Also the diameter of the hole must be the same as the master built because the cold smoker is attached through that hole via, J clamp. Hope this will help.
Answer: You can use metal 3" dryer vent hose to connect to just about anything you are willing to put a 3" hole in.
Q:
Is creosote leakage from one or both front legs normal? Makes a non-removable mess on an expensive deck. (I have since put a pad under them)
Answer:
Answer:
Answer: I would say its not normal, but I've seen it mentioned before. I've never had any of the dreaded "black leakage". I think it has a lot to do with moisture content of the wood chips and ambient air. Do not pre-soak your chips. With a potential of grease and moisture leaking from the main smoker, it'd be a good idea to put something protective down underneath to protect the expensive deck.
Answer: Yea, mine leaks to. I put cardboard down to help.
Answer: Mine does it too.
Answer: Works well
Q:
Is the chip tube supposed to sit flush in the groove in the unit? When the screen is on mine rests on top of the heating element causing a 1/4" or so gap
Answer: Yes
Answer: Yes
Answer: Yes
Product reviews of Masterbuilt MB20100112 Slow Smoker Accessory Attachment, Black
Jason : Tons of Smoke
I added this to my smoker for a couple of reasons, I didn't want to baby sit the wood chip tray and I wanted to use pellets. This fit the bill for me. I haven't tried chips yet, but with pellets, it will fill the smoker with heavy dense smoke at low and high temperatures. That sounds good.....but I learned real quick.....its way too much. I went from 2 cups of pellets (first cook) to, 1/2 cup (last cook). I also have been turning the unit off once the smoke starts rolling to throttle it back. I did cold smoke with it at 70* air temp. I loaded the water tray with ice and was able to smoke some cheese for an hour with an internal temp between 69* - 74*. My paint has bubbled on the inside of the lid as well. I believe that is the result of the chemicals released by the wood (pellets), that is similar to turpentine and not heat alone. When I had the unit on (making too much smoke) and good amount of pellets, I would get a lot of condensation and creosote(?) in the lid. Don't get that stuff on you, it stains. My goal is to be able to set up my smoke, set the temp, and let it go....I think I'm close.
TIP: I use isopropyl alcohol to clean the glass on my smoker. The black wipes right off.
TIP: I use isopropyl alcohol to clean the glass on my smoker. The black wipes right off.
JoHo : Hate to start with a dis.
This slow smoker addition to a Masterbuilt smoker turns into what it should have been out of the box. The original smoker holds temp very accurately and efficiently but only smokes when the element is on- which is infrequent and briefly at low temps - not enough to get chips smoking. Thus, it does not smoke at low temps. This accessory smokes continuously. Now low and slow is real. Low steady temps and steady smoke are the winning combo.
Robert Smith : Good product... while it lasts.
I've owned 3 masterbuilt smokers over the past 10 years. This cold smoker kit has the same flaw as the other masterbuilt products, longevity. The cold smoker unit started tripping my breaker every time I turn the power on after about 18 months of use (once every 1-2 months). While it was working it did a good job producing smoke for 4 hours or so. Like other reviewers state the gravity fed chimney/hopper does get jammed up occasionally. If you sift through the chips and remove or pare down any large/jagged pieces it helps, also don't pack the chimney tightly or it won't feed. I used this as a supplement to my hot smoking . The lid does "leak" some smoke, my low tech fix was put a couple of bricks on top worked like a charm. This smoke generator is probably the cheapest available, but I expected at least 2-3 years of use since it's an on/off non-digital device.
Raymond Risley : Masterbuilt Cold Smoking Kit
This review is for the Masterbuilt Cold Smoking Kit. I bought the Masterbuilt Smoker from a local hardware store. First I'd like to say that I have been smoking for about 4 years, I cure and smoke my own bacon and Canadian bacon along with all kinds of other meats and poultry. However I am new to cold smoking, but I wanted to try cold smoking cheese and salmon. I read many helpful reviews about this product and I am pleased with this purchase! With all that being said let me give you my review.
First I did take the advice of some as far as using flexible dryer tube, however I just went with (2) 3" adjustable elbows and a section of 3" duct you can buy at most hardware stores. I experimented with horizontal and vertical hook ups and had better luck with the vertical hookup. When it was hooked up in the horizontal position I did notice smoke coming out of the lid and the screw holes that hold the hinges. I tightened the screws a little bit on the hinges and put a brick on the cover and it helped a little, when in the horizontal hookup no smoke came out of the screw holes but did still come out of the lid, so I put a high temp gasket and clamp on the lid and I do not see any smoke leaking in the vertical hookup.I also tried hooking the cold smoking Kit directly to the smoker as suggested and also had good results. I will say using either technic I did not notice much if any temperature change inside of the smoker itself.
I will say that this thing does put out the smoke and heats up rather quickly! I still need to experiment more but I have the feeling that I will be using this unit as my smoke source and just use my main smoker temperature settings when I do normal smoking rather than having to add chips to the main smoker. I could go on but I don't like reading super long reviews so in closing here are some of my Pros and Cons.
Pros:
I like the size it is rather small and doesn't take up a lot of room
It heats up fast
It does produce a lot of smoke and for a long time
Easy to add more chips if you need to without opening the main smoker***** Warning wear hot gloves when adding chips****** DUH!
It does not raise the temperature in your main smoker
Cons:
The lid really doesn't seal that well and smoke does come out.
I installed some high temp gasket and a latch and the issue has been corrected.
In closing I would recommend this to anyone who owns a Masterbuilt Smoker for both Cold and Regular smoking!
First I did take the advice of some as far as using flexible dryer tube, however I just went with (2) 3" adjustable elbows and a section of 3" duct you can buy at most hardware stores. I experimented with horizontal and vertical hook ups and had better luck with the vertical hookup. When it was hooked up in the horizontal position I did notice smoke coming out of the lid and the screw holes that hold the hinges. I tightened the screws a little bit on the hinges and put a brick on the cover and it helped a little, when in the horizontal hookup no smoke came out of the screw holes but did still come out of the lid, so I put a high temp gasket and clamp on the lid and I do not see any smoke leaking in the vertical hookup.I also tried hooking the cold smoking Kit directly to the smoker as suggested and also had good results. I will say using either technic I did not notice much if any temperature change inside of the smoker itself.
I will say that this thing does put out the smoke and heats up rather quickly! I still need to experiment more but I have the feeling that I will be using this unit as my smoke source and just use my main smoker temperature settings when I do normal smoking rather than having to add chips to the main smoker. I could go on but I don't like reading super long reviews so in closing here are some of my Pros and Cons.
Pros:
I like the size it is rather small and doesn't take up a lot of room
It heats up fast
It does produce a lot of smoke and for a long time
Easy to add more chips if you need to without opening the main smoker***** Warning wear hot gloves when adding chips****** DUH!
It does not raise the temperature in your main smoker
Cons:
The lid really doesn't seal that well and smoke does come out.
I installed some high temp gasket and a latch and the issue has been corrected.
In closing I would recommend this to anyone who owns a Masterbuilt Smoker for both Cold and Regular smoking!
Sean G. : Plug and Play
I really like this product. It was out of the box plug and play and fit snugly into my Masterbuilt Smoker. No more adding chips every hour. I found it easy to use and it produced good smoke. I haven't had to attach it with the snug bolt as it fits tightly into the chip dispenser hole.
I found that it gives about 4.5 hours of actual smoke, but you will need to make a poker stick to help shove the chips down on occasion. It appears that some chips will get sticky depending on the wood type and jam up the chute. Not a big deal and it satisfies my urge to do something fiddly while smoking.
Simple product, sturdy and easy to use. A+
I found that it gives about 4.5 hours of actual smoke, but you will need to make a poker stick to help shove the chips down on occasion. It appears that some chips will get sticky depending on the wood type and jam up the chute. Not a big deal and it satisfies my urge to do something fiddly while smoking.
Simple product, sturdy and easy to use. A+
Matthew : Want paint-flavored meat?
If you wouldn’t put painted wood chips in your smoker, you’re not going to want this unit. It is painted inside with some paint that is not suited for a high heat application. The paint bubbled up and blistered/peeled the first time I used the unit, making the smoke from my good applewood chips smell like toxic waste. I tried to remove the paint but even with a wire brush I can’t reach into all of the crevices of this thing to get it out. Where I have removed the paint started rusting immediately. Also this will not connect directly to the side of your smoker unless your smoker is elevated on a platform. I was able to connect it using a dryer vent hose but have since stopped using this because I don’t want to feed my family food cooked in paint fumes.
Amazon Customer : Although I like the unit and the versatility it gives the smoker
Although I like the unit and the versatility it gives the smoker, I can't recommend it.
I've had the unit for about 4 months, using it 1-2 times a week. Last week the circuit breaker that the smoker was plugged into tripped. I traced it to the cold smoker. When I opened the bottom of the unit, I saw melted wires (see picture). The internal wires are high temp wires. Unfortunately these connect to the power cord, which is only rated for 105 degrees C or 221 degrees F. This is a design flaw and needs to be corrected.
To fix this, and to get the cold smoker working again, I rewired it. I mounted an outdoor junction box on the outside of the smoker. All low temp wire connections are now external of the unit, while only high temp wire is used internally.
I've had the unit for about 4 months, using it 1-2 times a week. Last week the circuit breaker that the smoker was plugged into tripped. I traced it to the cold smoker. When I opened the bottom of the unit, I saw melted wires (see picture). The internal wires are high temp wires. Unfortunately these connect to the power cord, which is only rated for 105 degrees C or 221 degrees F. This is a design flaw and needs to be corrected.
To fix this, and to get the cold smoker working again, I rewired it. I mounted an outdoor junction box on the outside of the smoker. All low temp wire connections are now external of the unit, while only high temp wire is used internally.
J. Graham : This makes awesome smoked cheese, no heat, just cold smoke
This cold smoker works awesome!! We bought this to smoke cheese. Oh my. Deliciousness! I would highly recommend this if you like the taste of smoke cheese. This gets a very good smoke going, but no heat, otherwise the cheese would melt. I have not used the cold smoker for anything else yet. we have a digital Masterbuilt smoker model, and this was the unit we needed. The fitment is not perfect, the little screws were impossible to get inside the lip of the smoker/side tube. We just snug it up to the smoker and use it that way, no issues.
James Drake : Ok But
Works ok but not quite as i expected. i never got it to give me 6 hrs of smoke at one time, had to add chips as i smoked meat.
AMandel : Does a very nice job smoking meat.
I really like this smoker overall. I like the ability to set the temp and not worry to much about fluctuating temps. I do use an after market probe and place it on the rack I am currently using. If I use more than one rack I typically place the probe on the lowest rack with food to determine the temp. There is about an 8-10° difference between probe and smoker readout.
I purchased the attachable cold smoker as I did not want to add chips ever 15 min. I do like smoker attachment, but like others, the paint peels off the inside and makes a big mess. This should be fixed with higher quality paint. Also the chips stick to the inside of the chip holder and you have to push them down ever so often. Not as bad as the very tiny chip tray, but still requires a bit of baby sitting.
I did modify the connection with some extension pipe and 90° elbows. I feel it allows the smoke to cool a bit more and not create as much soot buildup. It would be nice to be able to adjust the cool smoker burner a little. It's on or off and when on creates a lot more smoke then necessarily IMO.
Overall I really like the total package. Will attach pictures a bit later.
I purchased the attachable cold smoker as I did not want to add chips ever 15 min. I do like smoker attachment, but like others, the paint peels off the inside and makes a big mess. This should be fixed with higher quality paint. Also the chips stick to the inside of the chip holder and you have to push them down ever so often. Not as bad as the very tiny chip tray, but still requires a bit of baby sitting.
I did modify the connection with some extension pipe and 90° elbows. I feel it allows the smoke to cool a bit more and not create as much soot buildup. It would be nice to be able to adjust the cool smoker burner a little. It's on or off and when on creates a lot more smoke then necessarily IMO.
Overall I really like the total package. Will attach pictures a bit later.
MMW : Must have for smoking
This is a must have for anyone that enjoys smoking. Every year I do a large amount of smoked cheese is my masterbuilt smoker, cannot do it without this attachment. Little tip tho, find some stove pipe and set the cold smoker a couple feet way from the actual smoker so that it will not raise you temperature up. This is my second unit, 1st unit lasted 5 years out in the elements... so really my fault it quit working
Stephen R Gomes : Remove the guts, including heating element, insulate gaps, and throw in 6" pellet tube - works great
That is what I did after being somewhat dissatisfied with the smoker. I used pellets, and they just wouldn't stay lit. Then I drilled a 3" hole in the end of my pellet grill. Next I put in a 3" duct starter collar, and connected smoker box to pellet grill using 3" flexible duct. When using as a hot smoker, the fan in the pellet grill provides draft and actually pulls smoke from masterbuilt into pellet grill. when using as a cold smoker, I will sometimes use a small axial fan with speed control to pull smoke into pellet smoker. Now, I get a reliable 4 hours of good quality smoke on a hot smoke, and 5 hours on a cold smoke, if needed.
dferron : Time will tell with durability
My Slow Smoker arrived today, installed (about 15 minutes), seasoned (2 hours), and ready for first batch of cheese. I read of people having temp issues with their smokers. Here are my results today with the Slow Smoker attached. Outside temp 70*. The meat probe was attached to the side, and a ThermoPro instant probe inserted in the vent. After one hour the sensor temp was 80*, probe temp 80*, and temp at the vent was 87*. The later is what I expected with heat rising, and not in the central area where the food would be located. I am quite happy with these results. I did not have the MES130B turned on. Only a couple of small issues that do not really affect a quality smoke. There should have been 2 attaching rods, and a seal on the Slow Smoker lid. There was a lot of escaping smoke, probably ok though.
I can see that the first to go will probably be the wire mesh at the bottom of the chip tube. Also, the warranty is really short at just 90 days. Doesn't show much confidence in the unit. I purchased a 3 year warranty for $5.
I will be leaving it attached and using for all smoking. Main reason is that I can get several hours of smoke without a reload, unlike the MES130B that has a small tray good for most 45 minutes.
I can see that the first to go will probably be the wire mesh at the bottom of the chip tube. Also, the warranty is really short at just 90 days. Doesn't show much confidence in the unit. I purchased a 3 year warranty for $5.
I will be leaving it attached and using for all smoking. Main reason is that I can get several hours of smoke without a reload, unlike the MES130B that has a small tray good for most 45 minutes.
J. Graham : This makes awesome smoked cheese, no heat, just cold smoke
This cold smoker works awesome!! We bought this to smoke cheese. Oh my. Deliciousness! I would highly recommend this if you like the taste of smoke cheese. This gets a very good smoke going, but no heat, otherwise the cheese would melt. I have not used the cold smoker for anything else yet. we have a digital Masterbuilt smoker model, and this was the unit we needed. The fitment is not perfect, the little screws were impossible to get inside the lip of the smoker/side tube. We just snug it up to the smoker and use it that way, no issues.
Craig : Works great. I would just like to clarify one thing ...
Works great. I would just like to clarify one thing though that I have seen in other reviews that looks like it is in error. Many people mention getting too much smoke from this unit. Others have responded to use less wood, but I think the real culprit here is that they leave the unit powered ON after the chips are already lit. If you keep the unit powered on, the heating element will stay on throughout the smoking process and produce a much faster burn with a lot of creosote (white and/or black smoke). This leads to bitter food with an overly smoked flavor. I believe the correct way to use this is to load the chute with chips, turn it on until the chips at the bottom have lit (wait until you see a steady stream of smoke), and then TURN IT OFF (I only leave mine on for 15-20 minutes to get the chips lit initially). If you turn the unit off after the chips are lit, they reduce to a nice slow burn and keep the chips directly above lit as they burn down. This produces a nice thin blue smoke (TBS), which is exactly what you want. Using this method works great for me.
David Kolbenschlag : This unit really does provide great smoke for the masterbuilt smokers
This unit really does provide great smoke for the masterbuilt smokers. I found if you remove the tinny and cheap "guts" inside the smoker, that is the chip pan assembly, and then level the cold smoker to the same height as the smoker the cold smoker unit will fit right into the chip holder hole in the smoker. I do not use the hook that came with the unit. Having a direct attachment like this the inside of the smoker with the smoker unit itself not turned on, at a 75-80F outside temp the inside of the smoker rests at 82F. Great for cold smoking bacon!
Problem is the chips get stuck in the tower and do not feed down. Probably from the creosote that forms. I have a small wooden dowel I use about once every two hours to push the chips down in the tower. That is why I give it only 4 stars.
Problem is the chips get stuck in the tower and do not feed down. Probably from the creosote that forms. I have a small wooden dowel I use about once every two hours to push the chips down in the tower. That is why I give it only 4 stars.
Beck : Used it twice before it crapped out
Got two pretty decent smokes out of it then it just stopped working. Little light on the switch no longer comes on, and the element no longer heats up. This thing is less than 2 weeks old. I've had nothing but trouble with Masterbuilt products (I also own the 40 inch electric smoker that has had the element and wiring replaced TWICE). Done with them now - this thing was the last straw. Not only did it stop working but all the supposedly heat resistant paint on it bubbled up and came loose during the very first use. Lesson learned. Good luck to anyone who buys one - I don't recommend it.
T. Bradley : A necessity for a Masterbuilt electric smoker
If you are buying this to cold-smoke, you will not be disappointed. It's great. This thing will solve any problems you have with quantity or quality of smoke at any temperature in the main unit.
I'll add that it's unfortunately a NECESSITY for hot-smoking at any temperature under 225/50... which is pretty much everything. The main unit doesn't ignite the chips very well at med to low temps. There are tricks to get the heating element igniting the chips better in the smoker itself, like letting the tray rest directly against the heating element, but that doesn't seem safe, and it shouldn't be required.
I'll add that it's unfortunately a NECESSITY for hot-smoking at any temperature under 225/50... which is pretty much everything. The main unit doesn't ignite the chips very well at med to low temps. There are tricks to get the heating element igniting the chips better in the smoker itself, like letting the tray rest directly against the heating element, but that doesn't seem safe, and it shouldn't be required.
Raymond Risley : Masterbuilt Cold Smoking Kit
This review is for the Masterbuilt Cold Smoking Kit. I bought the Masterbuilt Smoker from a local hardware store. First I'd like to say that I have been smoking for about 4 years, I cure and smoke my own bacon and Canadian bacon along with all kinds of other meats and poultry. However I am new to cold smoking, but I wanted to try cold smoking cheese and salmon. I read many helpful reviews about this product and I am pleased with this purchase! With all that being said let me give you my review.
First I did take the advice of some as far as using flexible dryer tube, however I just went with (2) 3" adjustable elbows and a section of 3" duct you can buy at most hardware stores. I experimented with horizontal and vertical hook ups and had better luck with the vertical hookup. When it was hooked up in the horizontal position I did notice smoke coming out of the lid and the screw holes that hold the hinges. I tightened the screws a little bit on the hinges and put a brick on the cover and it helped a little, when in the horizontal hookup no smoke came out of the screw holes but did still come out of the lid, so I put a high temp gasket and clamp on the lid and I do not see any smoke leaking in the vertical hookup.I also tried hooking the cold smoking Kit directly to the smoker as suggested and also had good results. I will say using either technic I did not notice much if any temperature change inside of the smoker itself.
I will say that this thing does put out the smoke and heats up rather quickly! I still need to experiment more but I have the feeling that I will be using this unit as my smoke source and just use my main smoker temperature settings when I do normal smoking rather than having to add chips to the main smoker. I could go on but I don't like reading super long reviews so in closing here are some of my Pros and Cons.
Pros:
I like the size it is rather small and doesn't take up a lot of room
It heats up fast
It does produce a lot of smoke and for a long time
Easy to add more chips if you need to without opening the main smoker***** Warning wear hot gloves when adding chips****** DUH!
It does not raise the temperature in your main smoker
Cons:
The lid really doesn't seal that well and smoke does come out.
I installed some high temp gasket and a latch and the issue has been corrected.
In closing I would recommend this to anyone who owns a Masterbuilt Smoker for both Cold and Regular smoking!
First I did take the advice of some as far as using flexible dryer tube, however I just went with (2) 3" adjustable elbows and a section of 3" duct you can buy at most hardware stores. I experimented with horizontal and vertical hook ups and had better luck with the vertical hookup. When it was hooked up in the horizontal position I did notice smoke coming out of the lid and the screw holes that hold the hinges. I tightened the screws a little bit on the hinges and put a brick on the cover and it helped a little, when in the horizontal hookup no smoke came out of the screw holes but did still come out of the lid, so I put a high temp gasket and clamp on the lid and I do not see any smoke leaking in the vertical hookup.I also tried hooking the cold smoking Kit directly to the smoker as suggested and also had good results. I will say using either technic I did not notice much if any temperature change inside of the smoker itself.
I will say that this thing does put out the smoke and heats up rather quickly! I still need to experiment more but I have the feeling that I will be using this unit as my smoke source and just use my main smoker temperature settings when I do normal smoking rather than having to add chips to the main smoker. I could go on but I don't like reading super long reviews so in closing here are some of my Pros and Cons.
Pros:
I like the size it is rather small and doesn't take up a lot of room
It heats up fast
It does produce a lot of smoke and for a long time
Easy to add more chips if you need to without opening the main smoker***** Warning wear hot gloves when adding chips****** DUH!
It does not raise the temperature in your main smoker
Cons:
The lid really doesn't seal that well and smoke does come out.
I installed some high temp gasket and a latch and the issue has been corrected.
In closing I would recommend this to anyone who owns a Masterbuilt Smoker for both Cold and Regular smoking!
Pete W : I am glad that I did
I bought this to add on to my 30" masterbuilt smoker because of a friends recommendation. I am glad that I did, my smoking has gone up to a whole other level. However I did not attach this directly to the smoker as others have. I used 2 - 90 degree adjustable vent connections, 3" vent pipe and also a 2' piece of rigid vent pipe. This helps with preventing the heat from the Cold Smoker to heat up the actual smoker.
RandyG : No Smoke About The Flaw!
It fit on my 30" with digital timer with out the bolts that screw into the bottom that makes it a so called stand quite well.
the issue is that the chicken wire screen at the bottom of the chimney got clogged upped with ashes from wood chips and stopped producing smoke, I would shake chimney or wood chip hopper and it would smoke again for 15/20 mins! very little ash's were in the ash tray collector.
very unhappy about this and I'm sure the designers/product testes had to know about it but the company still put product out with this issues alerts me that this company does not care about quality or there customers experience and that's worrisome.
the issue is that the chicken wire screen at the bottom of the chimney got clogged upped with ashes from wood chips and stopped producing smoke, I would shake chimney or wood chip hopper and it would smoke again for 15/20 mins! very little ash's were in the ash tray collector.
very unhappy about this and I'm sure the designers/product testes had to know about it but the company still put product out with this issues alerts me that this company does not care about quality or there customers experience and that's worrisome.
Dr. Geno : Primo addition to Masterbuilt vertical smokers
This addition to the master built 40”digital smoker makes it more versatile than replacing an $1800 cookshack Electric. Now I can smoke without adding heat to the main smoker and smoke cheese ????. Cold smoked 1/2 boneless pork loin and made Canadian Bacon, yummy
Dave D. : Honest review.
I really love this generator. Makes a lot of smoke. Easy to install and really not much setup. Can attach right to the smoker or use a 3" flex dryer vent tubing, depending on your needs. I attached mine too the side of my Masterbuilt smoker when I am doing a normal smoke such as pulled pork or brisket. When I cold smoke I use the 3" vent tubing so I don't add heat to the inside of my smoker. Have not had this smoke generator for very long so think for winter smoking may have to attach it to the side of the smoker for some heat. I am getting around 4 to 5 hours of smoke without having to add chips. Either way you set it up, cold smoke or hot smoke it's really easy to attach or vent tubing set up. Takes minutes. Would recommend this product to anyone who is into smoking food.
Now what I don't like is every now and then the chips get stuck in the chimney. You have to push them down with a stick or anything that works for you. Problem is chimney needs to be a little wider because it's hard to find a even cut chip. It is the longer ones that get stuck and the smaller ones work great. As I said, if chimney was wider this would not be a problem.
2nd issue was the small screen on the bottom of the chimney is poorly welded together and falls apart really easy. I was only able to get 2 smokes out of mine before this happened. I contacted Masterbuilt and they sent me a new part without any issue at all. Was really surprised at how friendly and concerned they were with my issue. Didn't even ask me how long I had the generator for. With service like this I would be hard pressed to purchase from anyone else.
Over all, I really love this Masterbuilt cold smoke generator. I am a paying customer and received nothing for this review, so it is unbiased 100%.
I am giving this a 5 star only because of the customer service from Masterbuilt.
Enjoy and keep the smoke rolling.
Now what I don't like is every now and then the chips get stuck in the chimney. You have to push them down with a stick or anything that works for you. Problem is chimney needs to be a little wider because it's hard to find a even cut chip. It is the longer ones that get stuck and the smaller ones work great. As I said, if chimney was wider this would not be a problem.
2nd issue was the small screen on the bottom of the chimney is poorly welded together and falls apart really easy. I was only able to get 2 smokes out of mine before this happened. I contacted Masterbuilt and they sent me a new part without any issue at all. Was really surprised at how friendly and concerned they were with my issue. Didn't even ask me how long I had the generator for. With service like this I would be hard pressed to purchase from anyone else.
Over all, I really love this Masterbuilt cold smoke generator. I am a paying customer and received nothing for this review, so it is unbiased 100%.
I am giving this a 5 star only because of the customer service from Masterbuilt.
Enjoy and keep the smoke rolling.
Imlivingthedream : A compact powerhouse of tasty smoke...
I see they have gone up some since I bought mine, I've used mine to cold smoke nova lox,and cheese and salmon candy... it does exactly what its suppose to do, and plenty of smoke. You will go thru about 4 times the amount of chips but to me it's worth it and chips are fairly cheap to get the results your after. I did not attach mine to the smoker but simply slide the 2 together with no issues, you will need to open the smoke stack on the smoke a little more than normal cooking in your smoker to create a little more draw for the smoke flow and check on chips in 2.5- 3 hours... I learned after filling the tube to lightly tap the tube with something to get the chips to settle as much as possible then add more chips before putting the tube back in place and ever so often tap the tube while its smoking to keep the chips moving down the tube to the heating element
Brewingbiker : This is a MUST
When my father purchased his Masterbuilt electric smoker, I purchased this as a gift for him. It has been pushing smoke for about two or three years now. In May, I purchased my Masterbuit and added this on as well. I love this thing. It is so nice to be able to feed a load of chips and not have to open and close the hamper just to put a small scoop of chips into the smoker. This delivers a steady stream and makes blending woodchips easily.
Special note: IF you have a wood chipper, it will produce the chips in the right size for this device (I have used my fathers' wood chipper to produce smoking chips from guava wood, orange wood, oak, pecan and other woods).
Special note: IF you have a wood chipper, it will produce the chips in the right size for this device (I have used my fathers' wood chipper to produce smoking chips from guava wood, orange wood, oak, pecan and other woods).
wezzz : should have come with the smoker.
i mean, this is an amazing upgrade to fix your masterbuilt smoker that doesnt produce smoke at low temps. dont get me wrong. but for 1, it shouldnt be needed. its a $50 fix that you shouldnt have to purchase.
2, and more importantly... the hole that you use to fill the chips is so small that its a real chore to get the chips in the hole and not all around the sides of it.
2, and more importantly... the hole that you use to fill the chips is so small that its a real chore to get the chips in the hole and not all around the sides of it.
Amazon Customer : Glad I made the purchase, Very happy with product!
Very good addition to 40 inch smoker. Does as stated and works very well in smoking any foods. Use hanging on the smoker it's self, although I have all the 3 inch pieces to separate. Don't feel the need to if used as instructed. May need to push chips down during smoking as they do get stuck in the tube sometimes. I use a metal BBQ skewer if needed, (don't need to all the time). I have used with the power on all the time and with the power on to light the chips. Haven't really noticed much of a difference. Make sure to leave the vent on the smoker open to draw in the smoke from the external smoking unit. Mine does not leak out smoke from the connecting point nor the top when the draw is adjusted correctly. I am very happy with this purchase. I read all the reviews and made the purchase. Very happy I did. Came well packed, well put together, no problems with switch and no smoke leaking or paint pealling off. I have used it to cook butts, chicken breast, whole chickens, ribs and briskets. No problems at all with flipping breakers or not working. I clean after each use and take a long BBQ brush after everything is cold from cooking and the unit is unplugged, off cold to touch and clean the area around the burner and catch pan holder. I think that cleaning and covering helps a lot being this is a electrical unit. Keep clean and out of the weather and it should last. (I also clean and cover the smoker it's self after each use) I wish that there was a Masterbuilt cover to cover both the smoker, 40 inch and the additional smoking unit as I modified the Smoker cover to fit. I use a separate cover on the smoking unit. Not a must have, but definitely a great addition to the main Smoker. The install was a little ackward but thanks for a great wife to assist, it was placed on with little stress.
SNjunky : Great for smoked cheese. Hours of consistent smoke
Love this unit. I couldn’t get enough smoke from my Masterbuilt 30” smoker itself because it was so well insulated that the heating element would not come on often enough to keep the wood chips burning. This attachment provides smoke for several hours regardless of the smoker temperature.
I also like to smoke cheese and this unit keeps the cheese from melting. There is no need to keep turning the cheese or to try to cool down your smoker to prevent melting. With the smoker turned off, the cold smoker attachment (attached directly to the smoker) kept a consistent 95 degree temp measurement at the top of the smoker while the thermostat near the center of the smoker read close to 85 degrees. The cold smoker provides just enough heat to soften the cheese during the smoking process without melting it. I did my last batch for about 9 hrs, and only refilled the unit with one handful of wood chips after about six hours. The unit was still smoking, but I added chips to make sure it would make it to the 9 hr mark.
Great product
I also like to smoke cheese and this unit keeps the cheese from melting. There is no need to keep turning the cheese or to try to cool down your smoker to prevent melting. With the smoker turned off, the cold smoker attachment (attached directly to the smoker) kept a consistent 95 degree temp measurement at the top of the smoker while the thermostat near the center of the smoker read close to 85 degrees. The cold smoker provides just enough heat to soften the cheese during the smoking process without melting it. I did my last batch for about 9 hrs, and only refilled the unit with one handful of wood chips after about six hours. The unit was still smoking, but I added chips to make sure it would make it to the 9 hr mark.
Great product
James Drake : Ok But
Works ok but not quite as i expected. i never got it to give me 6 hrs of smoke at one time, had to add chips as i smoked meat.
Scott Olson : Very well made and it works fantastic. I was thinking about buying a Bradley Smoker ...
Unbelievable little unit! Very well made and it works fantastic. I was thinking about buying a Bradley Smoker with a built-in "cold smoking" unit. Turns out it's very deceptive - you have to purchase another pricey item to actually cold-smoke with a Bradley because their built-in "cold smoker" actually burns the wood inside the smoker cabinet and raises the temperature to high. I would recommend purchasing a Masterbuilt Smoker in combination with this unit (or simply adding this unit to a smoker you already have) - it's all you will ever need to smoke or cold-smoke. It burns the wood completely outside of the smoker cabinet, and therefore, does not effect the temperature inside the smoker - totally awesome!
Jason : Tons of Smoke
I added this to my smoker for a couple of reasons, I didn't want to baby sit the wood chip tray and I wanted to use pellets. This fit the bill for me. I haven't tried chips yet, but with pellets, it will fill the smoker with heavy dense smoke at low and high temperatures. That sounds good.....but I learned real quick.....its way too much. I went from 2 cups of pellets (first cook) to, 1/2 cup (last cook). I also have been turning the unit off once the smoke starts rolling to throttle it back. I did cold smoke with it at 70* air temp. I loaded the water tray with ice and was able to smoke some cheese for an hour with an internal temp between 69* - 74*. My paint has bubbled on the inside of the lid as well. I believe that is the result of the chemicals released by the wood (pellets), that is similar to turpentine and not heat alone. When I had the unit on (making too much smoke) and good amount of pellets, I would get a lot of condensation and creosote(?) in the lid. Don't get that stuff on you, it stains. My goal is to be able to set up my smoke, set the temp, and let it go....I think I'm close.
TIP: I use isopropyl alcohol to clean the glass on my smoker. The black wipes right off.
TIP: I use isopropyl alcohol to clean the glass on my smoker. The black wipes right off.
Edward : Bad Purchase
This unit was attached to master-built smoker and I started the smoker to season the cool smoker unit used small wood chips as the chips burned the inside paint finish of the unit started to melt contacted Master Built it took me several times over a period of 3 weeks no one could answer why this might be happening
Do not want this unit for me it will never perform as advertised I should have not purchased wast of money and time .
Big mistake the return time ran out because the weather was not good to use it. So the time ran out finely got the unit up in April when the weather was warm the in side temperature never got over 100 degrees. Maybe thats the way it works
Do not want this unit for me it will never perform as advertised I should have not purchased wast of money and time .
Big mistake the return time ran out because the weather was not good to use it. So the time ran out finely got the unit up in April when the weather was warm the in side temperature never got over 100 degrees. Maybe thats the way it works
soundsorcerer : Works great - Hooks right up to my Masterbuilt smoker - Works with Chips or Pellets
I love this thing. I used to have to fill my hopper on my smoker about once every half hour if I wanted to maintain a good smoke level. With this I can go a couple of hours before I have to worry about it. I actually got 4 hours out of it one time but I really recommend no more than two to check it since sometimes the chips stick due to moisture and do not fall down on the element. I also used pellets and they also work well but need to be poked occaissionally since the moisture will make them stick easier. Overall smoke is very thick and it works well. Made my electric smoker better!
dominick sciarretta : so the smoke isn't as cold as one would like. When smoking cheese you'll need to use a ...
This product works decently, but I'm unimpressed by the amount of smoke it gives off. I tend to use it in conjunction with other devices to produce a heavier smoke. Also, it's made for cold smoking, but it's way too close to the electric smoker itself, so the smoke isn't as cold as one would like. When smoking cheese you'll need to use a tray full of ice to keep the temp down. Just a little more space between the attachment and the MES would go a long way. The way it connects to the MES is wonky, and doesn't fit snug like a glove. If you tighten the bolt even more to make a secure connection it bends the soft aluminum on the inside of your smoker. Why they would do it this way is beyond me. Furthermore, smoke gets lost through the top of the device contributing to an already thin smoke. There is a bunch of design flaws that need to be fixed. A trip to home depot and a wedgie could make this thing obsolete. The one thing it is good for is extending your smoking time without having to reload chips. This thing can go a few hours when fully loaded, and lets you step away from the smoking process without having to reload the chip trey every half hour. This is the only reason why it gets three stars and not less. If you're using a MES, and you don't want to reload the chip trey every half hour, you have no choice but to buy this, so it does solve a problem, but just not what it is marketed as.
JECFLA : You Need This To Get a Good Smoke
Update: Got wheels on my smoker and put the bolts back on the Attachment and it works great. Get the wheels on your smoker. You can get them cheap at Lowes. Also, do not, I repeat, do not use pellets on the hopper. Use wood chips only. Moisture from the smoker backflows into the hopper and your pellets will turn into concrete. A hopper of wood chips will last you 3 hours and that is 3 hours of good smoke so it is still well worth it.
I am in the process of using this right now. So far it is working as advertised. My only gripe is the connector did not line up with the wood chip feeder hole. I have the 40 inch M140S 20072618 model. I got it to work but it took retooling the bolts on the smoker to boost it up and I couldn't use those bolts on the bottom of the attachment. It did slide in nicely where I don't have to use the mounting bolt. I heard that wood pellets work great with the hopper and that looks to be the case. 3 hours in the attachment is pumping out nice thick consistent smoke. Definitely worth the 60 bucks as long as it doesn't fail the durability test.
I am in the process of using this right now. So far it is working as advertised. My only gripe is the connector did not line up with the wood chip feeder hole. I have the 40 inch M140S 20072618 model. I got it to work but it took retooling the bolts on the smoker to boost it up and I couldn't use those bolts on the bottom of the attachment. It did slide in nicely where I don't have to use the mounting bolt. I heard that wood pellets work great with the hopper and that looks to be the case. 3 hours in the attachment is pumping out nice thick consistent smoke. Definitely worth the 60 bucks as long as it doesn't fail the durability test.
Keith Mafield : Paint melting, workmanship, health concern over melted paint.
I've had this for a few months and used it quite a bit. I do long slow smoking on regular basis. Issue I have is the paint and so forth that coats the inside of the device had bubble up and pealed away. Falling into burner part. the chip stack is actually bare now and will rust. lit stick shut bad due to the melted paint. Concern now on type of paint and possible health hazards from it melting and going into the food. Not sure but trying to get Amazon to answer some concerns and quality issues. now the switch melted and unit does not work
AMandel : Does a very nice job smoking meat.
I really like this smoker overall. I like the ability to set the temp and not worry to much about fluctuating temps. I do use an after market probe and place it on the rack I am currently using. If I use more than one rack I typically place the probe on the lowest rack with food to determine the temp. There is about an 8-10° difference between probe and smoker readout.
I purchased the attachable cold smoker as I did not want to add chips ever 15 min. I do like smoker attachment, but like others, the paint peels off the inside and makes a big mess. This should be fixed with higher quality paint. Also the chips stick to the inside of the chip holder and you have to push them down ever so often. Not as bad as the very tiny chip tray, but still requires a bit of baby sitting.
I did modify the connection with some extension pipe and 90° elbows. I feel it allows the smoke to cool a bit more and not create as much soot buildup. It would be nice to be able to adjust the cool smoker burner a little. It's on or off and when on creates a lot more smoke then necessarily IMO.
Overall I really like the total package. Will attach pictures a bit later.
I purchased the attachable cold smoker as I did not want to add chips ever 15 min. I do like smoker attachment, but like others, the paint peels off the inside and makes a big mess. This should be fixed with higher quality paint. Also the chips stick to the inside of the chip holder and you have to push them down ever so often. Not as bad as the very tiny chip tray, but still requires a bit of baby sitting.
I did modify the connection with some extension pipe and 90° elbows. I feel it allows the smoke to cool a bit more and not create as much soot buildup. It would be nice to be able to adjust the cool smoker burner a little. It's on or off and when on creates a lot more smoke then necessarily IMO.
Overall I really like the total package. Will attach pictures a bit later.
W. A. Feltman : A Smart Choice
One of the best cooking purchases I have ever made! My main smoker is on a stand so I put the slow smoker on cinder blocks to get the right level. Pumps out a ton of smoke and only adds a little heat to the main smoker in the process. Made the best smoked salmon I have ever had at a cool 130° F. For true cold smoking (cheeses for example) put a pan of ice in with the food.
HeloMech : Well made and works well
Well built I think. Work great anyway. Tried several different chips and smokehouse brand works the best. No bark and consistently the same size. Flavor is good and this feeds them well. Much longer smoke with less babysitting. For sausages and jerky that require lower box Temps it works like a champ. But once you get used to it you will use it for high temp chicken and the like because of the smoke it makes for a long time without having to worry about feeding it. Nice steady apple or cherry on the birds. Fire and forget.
SNjunky : Great for smoked cheese. Hours of consistent smoke
Love this unit. I couldn’t get enough smoke from my Masterbuilt 30” smoker itself because it was so well insulated that the heating element would not come on often enough to keep the wood chips burning. This attachment provides smoke for several hours regardless of the smoker temperature.
I also like to smoke cheese and this unit keeps the cheese from melting. There is no need to keep turning the cheese or to try to cool down your smoker to prevent melting. With the smoker turned off, the cold smoker attachment (attached directly to the smoker) kept a consistent 95 degree temp measurement at the top of the smoker while the thermostat near the center of the smoker read close to 85 degrees. The cold smoker provides just enough heat to soften the cheese during the smoking process without melting it. I did my last batch for about 9 hrs, and only refilled the unit with one handful of wood chips after about six hours. The unit was still smoking, but I added chips to make sure it would make it to the 9 hr mark.
Great product
I also like to smoke cheese and this unit keeps the cheese from melting. There is no need to keep turning the cheese or to try to cool down your smoker to prevent melting. With the smoker turned off, the cold smoker attachment (attached directly to the smoker) kept a consistent 95 degree temp measurement at the top of the smoker while the thermostat near the center of the smoker read close to 85 degrees. The cold smoker provides just enough heat to soften the cheese during the smoking process without melting it. I did my last batch for about 9 hrs, and only refilled the unit with one handful of wood chips after about six hours. The unit was still smoking, but I added chips to make sure it would make it to the 9 hr mark.
Great product
drewpen : Good but not great
First, it leaks smoke so that needs to be fixed. Second, it does increase the internal temp of your smoker. I ran tubing like others for true cold smoke. I had 7 feet between the two and started at 50 degrees Fahrenheit internal temp of smoker with heating element off. The cold smoke unit increased the internal temp to 120 degrees Fahrenheit after 95min run time. I'm sure results will vary however I figured 7 feet of noninsulated duct work would get me a lower temp than that. Outside temp was around 47 degrees Fahrenheit. I wanted a lower temp than that so I guess I'll have to extend my run. Still colder than what the smoker puts out and a lot more smoke.
A. Martins : If you like your MES without the cold smoker, you'll love it with it on.
Love it so far. The MES is easy to operate on its own, but this nifty addition makes the MES even easier to operate as it reduces the amount of times you need to add wood chips. Really love the taste I get and never had anything taste bitter so far. The trick is to wait till all the thick white smoke you get in the beginning is gone. It's sort of like when you're grilling and wait to the wood or briquettes stops flaming and turn white. After the thick white billowing smoke is gone you'll get a nice thin bluish grey smoke. I like to start cooking at that point. I set the temp on the MES to 180F and smoke like that for about 1 hr and then raise the temp to 220F for the duration. I find I'm able to get a nice smoke ring while doing that. I have the 30" Bluetooth MES and all I had to do is shove the cold smoker tube into the loading portion of the MES and adjust the legs to align properly. I used some extra pieces of Hardie plank under the cold smoker to get it to align more easily. All in all I'm really happy with this purchase.
A. Martins : If you like your MES without the cold smoker, you'll love it with it on.
Love it so far. The MES is easy to operate on its own, but this nifty addition makes the MES even easier to operate as it reduces the amount of times you need to add wood chips. Really love the taste I get and never had anything taste bitter so far. The trick is to wait till all the thick white smoke you get in the beginning is gone. It's sort of like when you're grilling and wait to the wood or briquettes stops flaming and turn white. After the thick white billowing smoke is gone you'll get a nice thin bluish grey smoke. I like to start cooking at that point. I set the temp on the MES to 180F and smoke like that for about 1 hr and then raise the temp to 220F for the duration. I find I'm able to get a nice smoke ring while doing that. I have the 30" Bluetooth MES and all I had to do is shove the cold smoker tube into the loading portion of the MES and adjust the legs to align properly. I used some extra pieces of Hardie plank under the cold smoker to get it to align more easily. All in all I'm really happy with this purchase.
dferron : Time will tell with durability
My Slow Smoker arrived today, installed (about 15 minutes), seasoned (2 hours), and ready for first batch of cheese. I read of people having temp issues with their smokers. Here are my results today with the Slow Smoker attached. Outside temp 70*. The meat probe was attached to the side, and a ThermoPro instant probe inserted in the vent. After one hour the sensor temp was 80*, probe temp 80*, and temp at the vent was 87*. The later is what I expected with heat rising, and not in the central area where the food would be located. I am quite happy with these results. I did not have the MES130B turned on. Only a couple of small issues that do not really affect a quality smoke. There should have been 2 attaching rods, and a seal on the Slow Smoker lid. There was a lot of escaping smoke, probably ok though.
I can see that the first to go will probably be the wire mesh at the bottom of the chip tube. Also, the warranty is really short at just 90 days. Doesn't show much confidence in the unit. I purchased a 3 year warranty for $5.
I will be leaving it attached and using for all smoking. Main reason is that I can get several hours of smoke without a reload, unlike the MES130B that has a small tray good for most 45 minutes.
I can see that the first to go will probably be the wire mesh at the bottom of the chip tube. Also, the warranty is really short at just 90 days. Doesn't show much confidence in the unit. I purchased a 3 year warranty for $5.
I will be leaving it attached and using for all smoking. Main reason is that I can get several hours of smoke without a reload, unlike the MES130B that has a small tray good for most 45 minutes.
PGS : Awesome
I only use this now instead of the small tray inside the smoker., even when I don't need a large amount of wood to smoke.
Provides a constant supply of smoke for quite a long time. Solves the problem of the actual smoker only providing smoke when the heating element is on.
After a few uses you might need to push down the chips after a while as tar starts to build up and makes the inside walls sticky so the chips won't continue to fall down - but that's a small problem.
Make sure the air vents on the smoker are open all the way or smoke will leak out from top of this and where it connects to the smoker.
Produces a lot of smoke, way more than the smoker. I place a fan on top of my smoker to blow the smoke away or it can get to be a bit much.
Provides a constant supply of smoke for quite a long time. Solves the problem of the actual smoker only providing smoke when the heating element is on.
After a few uses you might need to push down the chips after a while as tar starts to build up and makes the inside walls sticky so the chips won't continue to fall down - but that's a small problem.
Make sure the air vents on the smoker are open all the way or smoke will leak out from top of this and where it connects to the smoker.
Produces a lot of smoke, way more than the smoker. I place a fan on top of my smoker to blow the smoke away or it can get to be a bit much.
Victor Vieira : Great for cold smoking
I have 2 of these. Use 1 in my masterbuilt vertical smoker for added smoke. Second one I bought for a dedicated cold smoker. Great for smoked cheese.
If I have 1 bad thing to say, it woild be that the wood chip tube gets jammed up with sap from the chips burning. I find that of you do smaller amounts at a time, it no longer becomes an issue.
If I have 1 bad thing to say, it woild be that the wood chip tube gets jammed up with sap from the chips burning. I find that of you do smaller amounts at a time, it no longer becomes an issue.
Stephen Kendorski : A fireproof chimney loading funnel.
Sure beats using the tiny wood chip loader tube. It's near impossible to re-load chips into the chimney with smoke and/or fire roaring up the chimney. I use a 6" stove burner drip-pan with a 2" x 2" opening at the bottom (easily cut with tin-snips) to use as a funnel to load wood chips into the chimney.
Sparkie : Masterbuilt Side-Smoker Accessory is a MUST
So it's 85 F outside and you want to smoke something at 180F. This side smoker will deliver smoke for 6+ hours despite the ambient temp. I can smoke year round vs using the one cabinet heater used for both cooking and heating the wood chips. Fit, function, and performance is 5 star. Good luck finding one.
My update after reading negative reviews:
1) The side smoker fit perfectly to my MB after adjusting the four feet. It all depends on your MB smoker model.
2) After 12 hours of use, I have NO degradation of paint. The side-smoker was unavailable for months this summer, but finally got one thru Amazon. I hope MB was fixing the paint issue.
3) On the 2nd use, smoke was leaking thru the lid so I put a brick on the lid. Inspection later showed creosote buildup on the lid fits and in the vertical chute. This needs minor routine cleaning after each use.
4) The side-smoker ON-OFF switch was fussy on the 1st use. No problem afterward.
On the paint issue, my $650 Weber Genesis II propane grill lid underside has flaked this since Day 1. I clean and scrape, but keeps expanding. No idea how much paint flakes have been digested the last 20 years.
My update after reading negative reviews:
1) The side smoker fit perfectly to my MB after adjusting the four feet. It all depends on your MB smoker model.
2) After 12 hours of use, I have NO degradation of paint. The side-smoker was unavailable for months this summer, but finally got one thru Amazon. I hope MB was fixing the paint issue.
3) On the 2nd use, smoke was leaking thru the lid so I put a brick on the lid. Inspection later showed creosote buildup on the lid fits and in the vertical chute. This needs minor routine cleaning after each use.
4) The side-smoker ON-OFF switch was fussy on the 1st use. No problem afterward.
On the paint issue, my $650 Weber Genesis II propane grill lid underside has flaked this since Day 1. I clean and scrape, but keeps expanding. No idea how much paint flakes have been digested the last 20 years.
christopherrobert : You can get smoke rings with an electric smoker now!
Great addition to my Masterbuilt Electric Smoker. I don't use it for cold smoking, but attach it (well actually just push it into the chip loader on the MES) when I'm smoking. This produces enough smoke, and smokes for a long enough time that I've actually got a smoke ring on some pork I did. Never could get a smoke ring by using the MES and just adding chips as it cooked.
Downsides: Sometimes the chips get clogged and you have to open the top and push them down with a long screwdriver. Also, the way this clamps onto the MES is difficult to use, so I just push it in without claming it to the main smoker. Doesn't affect anything though.
Overall, this is a great upgrade for the MES so you can produce enough smoke to get smoke rings and a deep smoky flavor. Love it!
Downsides: Sometimes the chips get clogged and you have to open the top and push them down with a long screwdriver. Also, the way this clamps onto the MES is difficult to use, so I just push it in without claming it to the main smoker. Doesn't affect anything though.
Overall, this is a great upgrade for the MES so you can produce enough smoke to get smoke rings and a deep smoky flavor. Love it!
John P Cronin : Works well with modifications.
I read many of the reviews having complaints that the paint bubbles and peal on the inside of the cover. I spray painted the inside cover with high temperature resistant Rustoleum. I called Rustoleum customer service to understand the chemical reaction taking place under the lid. The other complaint was smoke leaking. I purchased FireBlack MINI 3/4 x 1/8 Black Hi Temp BBQ smoker Gasket tape 15 ft on amazon. I used the tape to seal the Chip tube top and Chip tube. No smoke leak now. I also created a gasket on the connection to the smoker. Zero leaks. The gaskets prevent the smoke from attacking the paint under the lid. So far so good, smoker is filled with smoke. If Masterbuilt installed gaskets,I think it would solve customer issues.
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
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